Since I was little I would always get these terrible stomach aches after I ate certain foods. After going to the doctor I was told I have a sensitivity to dairy and greasy foods. If I had pizza I would only be able to have a couple slices and would have to blot the grease off the top with my napkin. If I wanted ice cream I could only eat a small amount and had to make sure I didn’t lay down before it digested. Sometimes the tricks I did helped me to enjoy the foods I loved and when they didn’t it would result in me wallowing in pain for hours. However it never crossed my mind to search for alternatives and substitutions until a few years ago. Happy to report I eat all the foods I love now.
How did I do it? I simply found healthy alternatives. I enjoy a pint of almond or coconut milk ice cream when I want. Just the other week I spend three days eating nothing but coconut flour pizzas loaded with veggies and meat. I have no regrets. I turned eating into a pleasurable experience that didn’t leave me zapped of my energy or strength. I learned that I don’t need to eat three times a day because my body is built to fast.
One of the many foods I enjoy is cheese. To bad it doesn’t like me though. So very happy to have discovered cashew cheese. At fist I was a bit skeptical because I couldn’t wrap my head around how it would taste or if I would be able to implement it into the food I eat. After my fiance made it we quickly knew it would taste perfect with nachos, biscuits, veggies, and could even use it to dip a burger in. It has the texture of thick nacho cheese and the flavor is very subtle so you could use the same batch for different meals. I mentioned this recipe in my other blog post The Most Delicious and Savory Paleo Biscuits! and wanted to clarify how exactly to make the jalapeno version and the cheese. Hope you enjoy!!
Ingredients for Cashew Cheese:
1 Roasted Red Pepper
You can double this recipe which I would recommend especially if your going to be using this cheese for multiple days.
Step 1 : Soak the cashews Place them in a container and pour filtered water over them until they are completely covered and allow to soak for at least 5 hours/ overnight.
Step 2: Roast your red peppers – Cut in half and clean the red peppers. Be sure to get all the seeds out. Set your oven to 450 and place them skin side up on a baking sheet lined with parchment paper. Bake for 25 minutes until the skins are wrinkly. They may get a little charred and this is OK just make sure to scrape the burnt part off.
Step 3: Place your soaked cashews, water included, and your roasted red pepper into the blender and blend until creamy. Place the mixture in the fridge for 2 hours if you would like it thicker. You can add salt and pepper as needed or any other herbs or seasonings too.
Ingredients for Jalapeno Biscuits